Chicken Santa Cruz

Slow sauteeing brings out the sweetness of the spices, herbs and onions and the mellow flavor of the bell peppers.  A great summer entree when there is so many colorful herbs and vegetables such as peppers, at least here in Michigan.

 

Chicken Santa Cruz

  • 4 boneless chicken breasts, skinned and cut into 1/2-inch strips
  • 3 tbsp. fresh lemon juice
  • 4 large bell peppers (any color combination)
  • 4 tbsp. extra virgin olive oil (I use less)
  • 3 garlic cloves, minced
  • 2 large onions, sliced thin
  • 2 tsp. whole cumin seed or 1 tsp. ground (or to taste)
  • 2 tsp. fresh oregano, chopped or 1 tsp. dried
  • 2-1/2 tsp. fresh hot chile pepper, chopped or 1-1/2 tsp. dried
  • salt and pepper to taste
  • cilantro, chopped (optional)

Sprinkle chicken strips with lemon juice and set aside.  Cut peppers in half and remove seeds and ribs.

Heat the oil and saute the onions for 10 minutes; add the peppers and saute for a few minutes more (I like my peppers on the crispy side, not too soft).  Add the garlic and saute for a minute; then add the cumin, oregano and chile pepper.  Cover and cook for 10 minutes.

Add chicken strips; cover and cook until chicken is cooked through, about 10 minutes.  Add salt and pepper to taste and sprinkle with cilantro if desired.  A very aromatic dish!

Serves 4 to 6

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